Crispy Eggplant Parmesan Chips Recipe
Crispy Eggplant Parmesan Chips are a delightful snack or appetizer featuring thinly sliced eggplant rounds coated with a savory mixture of panko breadcrumbs, Parmesan cheese, and aromatic seasonings. Baked to golden perfection in the oven, these chips offer a crunchy texture and rich flavor without deep frying, making them a healthier alternative to traditional fried snacks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Eggplant Prep
- 1 large eggplant, sliced into 1/8-inch rounds
Breading Mixture
- 1/2 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Egg Wash
- 2 large eggs
- 2 tablespoons milk
For Baking
- Olive oil spray
Instructions
- Prepare oven and pans: Preheat your oven to 425°F. Line two baking sheets with parchment paper and lightly coat the parchment with olive oil spray to prevent sticking and promote crispiness.
- Slice and dry eggplant: Cut the eggplant into 1/8-inch thick rounds. Use paper towels to pat each slice dry thoroughly to remove excess moisture, which helps ensure they crisp up during baking.
- Mix egg wash: In a shallow bowl, whisk together the eggs and milk until fully combined, creating a smooth egg wash for coating.
- Prepare breading mixture: In a separate bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, dried oregano, black pepper, and salt. Mix well to distribute the seasonings evenly throughout the breadcrumbs.
- Coat eggplant slices: Dip each eggplant round into the egg wash, allowing any excess to drip off, then dredge thoroughly in the breadcrumb mixture. Press gently to make sure the coating adheres well to the slices.
- Arrange and spray: Place the breaded eggplant slices in a single layer on the prepared baking sheets. Lightly spray the tops of the coated slices with olive oil to help achieve a golden, crispy finish.
- Bake until crisp: Bake the slices for 12 to 15 minutes, then carefully flip each one. Continue baking for another 10 to 12 minutes until both sides are golden brown and crunchy.
- Cool and serve: Let the eggplant chips cool slightly on a wire rack to maintain their crispness before serving. Enjoy them warm as a tasty snack or appetizer.
Notes
- Patting the eggplant slices dry is crucial to avoid sogginess and promote crispiness.
- You can substitute regular milk for dairy-free alternatives if desired.
- For extra flavor, sprinkle some fresh herbs like basil or parsley on top after baking.
- Serve with marinara sauce or your favorite dipping sauce for added taste.
- These chips are best enjoyed the same day for optimal crunch.
Keywords: eggplant chips, crispy eggplant, eggplant parmesan chips, baked eggplant snacks, vegetarian appetizer
